Recipe: Lamb Shanks Low Temperature

Name: Souris d'agneau basse température
Prep time: 25 min
Cook time: 240 min
Total time: 325 min
Yield: 4 portions
Ingredients: 2 belles souris d'agneau français ou 4 d'agneau de lait2 belles carottes de Créances épluchées et taillées en gros dés1 bel oignon jaune taillé de même2 gousses d'ail dégermé et hachées1 pied de veau nettoyé en coupé en deux1 litre de coulis de tomate maison ou de bonne qualité8 cl de vinaigre de cidre ou au piment d'Espelette*7 cl de vin blanc sec360 g de haricots de Soissons cuits (1 grand bocal)2 cuillers à soupe de graisse de canard3 feuilles de lauriersel fin et poivre du moulin50 g de petits cornichons taillés en julienne (petits bâtonnets)

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 25 min

Cook 240 min

Rest 1h

Total 5h25

Servings 4 serv.

Ingredients for 4 servings

2 large French lamb shanks or 4 milk-fed lamb shanks
2 large peeled carrots from Créances cut into large dice
1 large yellow onion cut the same way
2 cloves garlic, degermed and chopped
1 veal foot, cleaned and cut in half
1 liter homemade tomato coulis or good quality
8 cl cider vinegar or with Espelette pepper*
7 cl dry white wine
360 g cooked Soissons beans (1 large jar)
2 tablespoons duck fat
3 bay leaves
fine salt and freshly ground pepper
50 g small cornichons cut into julienne (small sticks)

Step-by-step directions

1- In a large ovenproof casserole, pour your duck fat and when it is very hot, roast your shanks well seasoned on all sides.

2- Then lower your heat and add around carrots, onions, garlic and bay leaf, let sweat slowly covered for 10 minutes then add the 1/2 feet white wine, vinegar and tomato coulis, salt and pepper.
Preheat your oven to 85°C(th3).
Wait for boiling on the stove, then place covered in the middle of the oven for 4 hours 30 minutes of cooking.

3- After the time, add the beans and your cornichon julienne, let it soak for another 15 minutes, turn off the oven then 30 minutes later (rest) take out your casserole, remove your half feet from which you will remove the bones then cut them into small cubes.

4- For "normal" shanks on beautiful hot deep plates, cut them in half, add around beans and carrots as well as the small cubes of foot.
I am fortunate to have as a friend one of the last true vinegar makers in France located in Mauléon, so I used one of his exceptional vinegars, this one flavored with Espelette pepper, just top notch.
vinaigre-saint-jacques.fr.

Agneau au four Souris d'agneau Cuisson souris d'agneau Basse température Pâques